- 1 x yellow pepper
- 20 x Roma tomatoes, halved, cored, seeded
- 1 medium onion, peeled, cut into 1/2-inch slices
- Olive oil
- 1 tsp of salt or to taste
- 1/2 tsp freshly ground black pepper
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/2 cups of basil leaves
- 4 tbsp of balsamic vinegar
- In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
- Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
- Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
- Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
- Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
- Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
- After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
- Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.